Broccoli Chicken Divan
This Chicken Divan is filled with juicy chicken, tender broccoli, and a rich, creamy cheese sauce. It's a comforting dinner that the whole family will enjoy, perfect for busy evenings and ready in just 30 minutes.
Servings: 8 servings
Calories: 351kcal
Ingredients
- 4 chicken breasts cut into bite-size pieces
- 1 tbsp olive oil
- 4 cups broccoli cut into bite-sized pieces
- 1 ½ cups cheddar cheese shredded, divided
- 1 can 10.5 ounces condensed cream of mushroom soup
- ⅔ cup cream cheese
- ½ cup vegetable stock low sodium
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp pepper
- 1 tsp salt
For Breadcrumb Topping
- 1/3 cup breadcrumbs or almond flour or parmesan cheese
- 1 tbsp butter melted
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9x13 baking dish thoroughly, coating all sides to prevent sticking.
- Heat 1 tablespoon of olive oil over medium-high heat in a large skillet or frying pan until it shimmers slightly.
- While the oil heats, prepare your chicken. Take 4 chicken breasts and cut them into bite-sized pieces. Season the chicken pieces evenly with 1 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of paprika, 1 teaspoon of onion powder, and 1 teaspoon of garlic powder. Adjust seasoning to taste if necessary.
- Add the seasoned chicken pieces to the heated skillet. Cook them until fully cooked through, which typically takes about 10 minutes, stirring occasionally to ensure even cooking. Once cooked, remove the skillet from the heat and set aside.
- While the chicken cooks, prepare the broccoli. Cut the broccoli into bite-sized florets. Microwave the broccoli until tender crisp. Once cooked, drain the broccoli well and set it aside.
- In a large mixing bowl, combine 1 cup of shredded cheddar cheese, 10 ½ ounces of condensed cream of mushroom soup, 2/3 cup of cream cheese, ½ cup of low-sodium vegetable stock, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, 1 teaspoon of kosher salt, and 1/2 teaspoon of pepper. Stir the ingredients together until they are well combined.
- Now, take the greased baking dish and arrange the cooked chicken pieces in an even layer at the bottom.
- Add the cooked broccoli florets on top of the chicken layer in the baking dish.
- Pour the cheese and soup mixture over the chicken and broccoli in the baking dish, ensuring an even distribution.
- Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the casserole mixture.
- Combine 3 tablespoons of Panko bread crumbs in a small bowl with 1 tablespoon of melted butter. Mix until the bread crumbs are evenly coated with butter.
- Sprinkle the buttered bread crumbs over the cheddar cheese layer in the baking dish, creating an even coating.
- Place the prepared baking dish in the oven and bake for 20-22 minutes, or until the breadcrumbs are lightly browned and the cheese is melted and bubbly.
- Once done, carefully remove the baking dish from the oven and allow the dish to cool slightly before serving. Enjoy your delicious broccoli chicken divan!
Video
Notes
If using frozen broccoli, thaw it completely and drain any excess water before adding it to the dish.
Nutrition
Serving: 1serving | Calories: 351kcal | Carbohydrates: 7g | Protein: 32g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 982mg | Potassium: 528mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 699IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 1mg | Net Carbs: 7g